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Heavenly Hot Sauces

 

The chilli pepper, originally from Mesoamerica, has captured the hearts and palates of cooks all around the world. This collection celebrates the hot stuff in all its glory, with chilli-spiked sauces from across Asia, Latin America, the Caribbean, and beyond.
Fresh Chilli Sauce

Balance and Harmony: Asian Food

Neil Perry

(1)

Sweet Chilli Sauce

Balance and Harmony: Asian Food

Neil Perry

(1)

Tart-Sweet Chile-Garlic Sauce

Burma: Rivers of flavor

Naomi Duguid

(1)

Lime, Chilli and Coriander Mayo

Caribbean Food Made Easy

Levi Roots

(1)

Sweet-and-Sour Chilli Tomato Sauce

The Daily Mail Modern British Cookbook

Richard Whittington and Alastair Little

(1)

Yemenite Hot Sauce

Healthy Jewish Cooking

Steven Raichlen

(1)

Hot Red Pepper Sauce

Home Canning and Preserving

Janet Cooper

(1)

Chatni sauce

Lands of the Curry Leaf

Peter Kuruvita

(1)

Red Chile Sauce

Muy Bueno: Three Generations of Authentic Mexican Flavor

Yvette Marquez-Sharpnack

(1)

Ancho Chile Oil

Sauces: Classical and Contemporary Sauce Making

James Peterson

(1)

Hot Green Chutney

Season: Big Flavors, Beautiful Food

Nik Sharma

(1)

Sriracha Chili Sauce

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Robert Danhi

(2)

Vietnamese Spicy Chili Sauce

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Robert Danhi

(1)

Basic Vietnamese Dipping Sauce

The Barbecue Bible

Steven Raichlen

(1)

Sri Lankan Curry Sauce

Well Fed: Paleo Recipes for People Who Love to Eat

Melissa Joulwan

(1)

Hot Sauce

Yashim Cooks Istanbul

Jason Goodwin

(1)